Pachai Sundakkai Puli kuzhambu - Usthikaya Pulusu - Turkey Berry Kuzhambu

       Turkey Berry kuzhambu is an authentic South Indian Recipe,  made with  Crushed Turkey Berry simmered in a Spicy Coconut Gravy. Turkey Berry is called Pachai sundakkai in Tamil & usthikaya in Telugu. Turkey berry  regulates blood Sugar level. It helps in prevention of cancer & kidney diseases. Consuming Turkey berry , prevents from intestinal worms. Turkey Berry regulates Mensuration for Women.

Pachai Sundakkai Puli Kuzhambu

 Prep Time :  10   min. 

Cook Time : 30   minutes

Recipe Category :kuzhambu Recipes.

Recipe Cusine: South Indian

Ingredients

Sundakkai (Usthikaya) - 1 Cup.

Onion - 2 .

Tomato - 2.

Garlic cloves - 10 - 12

Tamarind - Small Amla Size.

Sambar powder - 1 tsp.

Chilli powder - 1/2  tsp.

Gingelly oil - as needed.

Salt - as needed.

Coriander leaves - few.

To Grind

Coconut - 3 tbsp.

Coriander seeds - 1 tbsp 

Pepper Corns -  6 - 7

To Temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

Fenugreek seeds - 1/4 tsp.

Hing - 1/8 tsp.

Curry leaves - 1 Sprig.

Preparation

• Wash the Berries & Crush it in Mortar & pestle.This step reduces the bitterness in Berries.
• Chop Onion, tomato & Garlic.
• Soak tamarind in 1/2 cup of water for half a hour. Squeeze the tamarind, throw the pulp & retain the water. Now tamarind water is ready.

Method

1. Heat the kadai, add few spoons of oil add crushed berries. Saute for few minutes (7 to 8 minutes) till it slightly changes its colour & it shrinks lightly. Then remove from kadai & keep it aside.

2. Take a pan dry Roast Coriander seeds & pepper corn , sauté till coriander seeds gives nice aroma. Then add coconut pieces give a quick mix, then switch off the flame.

3. When it cools down grind it into a fine paste, by adding little water. Now Coconut Paste is ready.
4. Heat the oil, add mustard seeds ,when it splutters add cumin seeds. When it sizzles add fenugreek seeds & hing. 
5.  When cumin seeds sizzles, add chopped Garlic.

6. Saute Garlic till it turns Golden. Then add onions & curry leaves.

7. Saute till onions turns Pink. Add tomatoes.
8. Add Chili Powder, Sambar powder, Turmeric Powder .

9. Saute till tomatoes turns mushy. Then add crushed & roasted berries, give a mix.

10. Add tamarind juice, add needed water according to the consistency & needed salt.

11. When it started boiling, add coconut paste.

12. let it cook in a medium flame for few minutes  till oil separates & also it gets kuzhambu Consistency.

Garnish with fresh coriander leaves.

Notes

Crushing the pachai Sundakkai removes bitterness from the berries.